Basic Shortbread

"This is Martha's recipe for shortbread. I used these to make my Girl Scout Samoas recipe."
 
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Ready In:
1hr 40mins
Ingredients:
5
Yields:
36 bars
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ingredients

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directions

  • Preheat oven to 275°.
  • Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.
  • Add salt and vanilla, and beat to combine.
  • Add flour, 1 cup at a time, beating on low speed until just combined.
  • Press dough into prepared pan, leveling and smoothing the top.
  • Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1 inch wide.
  • Cut the strips crosswise into thirty-six 3-inch bars.
  • Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
  • Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes.
  • Transfer pan to a wire rack to cool.
  • Invert pan, and remove parchment.
  • Turn shortbread over, and carefully break, or cut with a serrated knife, into bars.
  • Store in an airtight container for up to 1 month.

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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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